Step 1

Preheat oven to 200°C. Place the eggplant in a bowl, drizzle with oil, season and then toss to coat. Place on a large, lined baking tray and roast for 20 minutes, or until tender and slightly caramelised.

Step 2

Bring a large saucepan of water to the boil over high heat. Add the noodles and cook to packet instructions, then drain and rinse under cold water.

Step 3

To make the dressing, combine the soy sauce, vinegar, garlic, sugar, chilli and sesame oil. Toss the dressing through the noodles with the eggplant, cukes, sesame seeds and basil leaves.